• Tommy Centola

Cajun Chicken Cordon Bleu from John Folse

I love to take traditional dishes and give them a Creole or Cajun spin. Here, chef Folse is taking liberties with the classic French dish Chicken Cordon Bleu. It's a wonderful twist on this delicious dish.


6 boneless breast of chicken

6 slices hot pepper cheese

12 thin slices smoked tasso

1 cup flour

1/4 pound butter

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped bell pepper

1/4 cup diced garlic

1 cup sliced mushrooms

12 tiny pearl onions

1/4 cup sliced green onions

1 cup chicken stock

1 cup dry white wine

salt and cracked black pepper to taste


Pound chicken breasts lightly to flatten and tenderize. Place one piece of pepper cheese in the center of each breast and top with tasso. Roll breast into a turban shape and secure with toothpicks. Season lightly using salt and cracked black pepper. Dust generously in flour, shaking off the excess. Set aside. In a ten inch heavy bottom sauté pan, melt butter over medium high heat. Sauté chicken breast slowly on all sides until golden brown. Remove breast and keep warm. Into the same sauté pan add onions, celery, bell pepper, garlic, mushrooms, pearl onions and green onions. Quickly stir fry until vegetables re wilted, approximately five to ten minutes. Return chicken breast to sauté pan and pour in chicken stock and white wine. Bring to a low boil, reduce heat to simmer, cook and cover chicken breast about 30 minutes. Season to taste using salt and pepper. Serve each breast with generous serving of sautéd vegetables and sauce.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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